A top-down view of rolled savory crepes filled with ham and mushroom duxelles, served with dip on a plate.

Savory crepes with Creamy Mushroom Filling and Smoked Ham

Time20 min

DifficultyEasy

Servings8

Contains: Milk, Eggs, Wheat/Gluten

Soft, golden crepes filled with a rich and creamy mushroom filling, fresh arugula, and delicate slices of smoked ham - this savory crepe recipe is comfort food with a touch of elegance. Thin, tender crepes create the perfect base, gently wrapping around a flavorful filling that balances earthiness, freshness, and subtle smokiness in every bite.

This dish is wonderfully versatile and fits effortlessly into any part of the day. Serve it for a cozy breakfast, an impressive yet easy brunch, or a satisfying light meal alongside a simple salad. The crepes themselves are quick to prepare and cook, making this recipe approachable and easy.

One of the best things about these savory crepes is how well they work for meal prep. They can be filled, rolled, and stored ahead of time, making them ideal for busy weekdays or hosting guests without stress.

Useful Tips

These filled crepes freeze exceptionally well. Once cooled, store them in an airtight container or freezer bag. When ready to serve, let them thaw slightly, then reheat in a pan with a small amount of butter. Fry gently on both sides until heated through and lightly golden. The result is a perfectly crisp exterior with a warm, creamy center - just as delicious as when freshly made.

For the filling, the duxelles cream recipe pairs especially well with these crepes. Its rich, savory mushroom flavor works beautifully with the creamy filling and makes these a great option for preparing ahead of time.

Common questions

Can I make the batter ahead of time?

Yes, it keeps in the fridge for up to a day - whisk again before using since it may settle.

Can I freeze the crepes unfilled?

Yes, stack with parchment between each and freeze; thaw and fill fresh when ready to serve.

Is there a dairy-free option?

You can swap the milk for a neutral plant milk, though the batter's texture may be slightly less rich.

Recipe

Savory crepes with Creamy Mushroom Filling and Smoked Ham

5mPreparation

15mCooking

20mTotal

Servings

Ingredients

Instructions

1
Prepare the Crepe Batter
In a small bowl, beat the eggs thoroughly and set aside. In a large mixing bowl, add the all-purpose flour. Pour in the beaten eggs, sparkling water, and milk. Season with a pinch of black pepper and salt. Whisk vigorously until the batter is completely smooth, lump-free, and has a light, pourable consistency.
2
Cook the Crepes in a Pan
Lightly grease a non-stick pan and heat it over medium heat. Using a ladle, pour the batter into the center of the pan, quickly swirling it to evenly coat the bottom.
3
Flip and Cook the Other Side
Cook until the edges start to lift and the bottom is turns golden. Flip carefully and cook the other side until golden as well. Remove from the pan and repeat with the remaining batter.
4
Fill the Crepes with Mushroom Filling
Lay one pancake flat. Spread a generous layer of creamy mushroom filling with Greek yogurt across the center. Top with fresh arugula and slice of smoked ham.
5
Roll and Serve
Roll the pancake tightly and serve warm.

Nutrition Facts

per 100 g

Calories: 139
Fat: 2.7g
Saturated: 1.1g
Carbs: 22.1g
Fiber: 1.1g
Sugar: 2.6g
Protein: 6.6g
Salts: 0.7g

Nutritional values are approximate estimates intended for informational purposes only. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

Glycemic Estimate

per serving

Glycemic Index

LowMediumHigh

Glycemic Load

19.8

LowMediumHigh

Blood Sugar Response

LowMediumHigh

Peak rise expected around 45m after eating

This is an estimated glycemic response and may vary based on individual metabolism and ingredient preparation. Learn more about GI and GL.

Storage & Reheating

1
These filled crepes freeze exceptionally well. Once cooled, store them in an airtight container or freezer bag. When ready to serve, let them thaw slightly, then reheat in a pan with a small amount of butter. Fry gently on both sides until heated through and lightly golden.